PEMBUATAN DAN ANALISIS VIRGIN COCONUT OIL YANG DIHASILKAN DENGAN METODE PENGASAMAN; PREPARATION AND ANALYSIS OF VIRGIN COCONUT OIL PRODUCED BY ACIDIFICATION METHOD

YUNANSYAH, MUHAMMAD, Ani Setyopratiwi

2016 | Skripsi | FMIPA

A research about producing virgin coconut oil (VCO) by acidification method has been conducted. This research aimed to determine the percentage of success in producing VCO and investigated success and failure of producing VCO which based on quality by analyzing their physical and chemical properties. VCO was produced by adding acetic acid into coconut cream until pH reached 4.5 then saturated for 24 hours. The VCO was then analyzed to determine their quantity and quality. The determination of the quantity based on the volume while the determinaton of the quality based on the color, odor, water content, Free Fatty Acid (FFA) content, viscosity, turbidity, peroxide number, vitamin E and fatty acids composition. Variation in time of storage was done to study the effect time of storage to the quality of VCO. The result showed that the percentage of success on producing VCO was 85.71% nevertheless the yield was obtained low from 8.60 to 13.50%. The color, odor, water content and peroxide number were in accordance with Indonesian standard (SNI 2008) and APCC limitation. Futhermore, the turbidity was from 1.1 to 1.3 NTU, the viscosity was from 26.11 to 26.44 mm²/s, the vitamin E content was less than 10.1 mg/100 mL and the fatty acid content was dominated by lauric acid (46.85%). The FFA content was higher than standard (maximum 2.0%) due to hydrolysis and auto-oxidation which increased by time of storage

Kata Kunci : coconut oil, acidification method, physical and chemical properties